Hara Bhara Kebab (Vegetarian Green Kebabs)

Soft fried spinach-peas-paneer kebabs, Hara Bhara Kebabs can be found as a starter or appetizer in most Indian restaurants. Their “melt in the mouth” texture is loved by one and all and they are a delicious way to eat those greens.

Meanwhile, cut off the thick spinach stems and wash the leaves thoroughly under running water to remove all dirt.

As soon as the water starts boiling, reduce the heat and add the cleaned spinach leaves. Then turn the heat up again.

Let the spinach get properly blanched in the boiling water. It will change color to a deep green. Turn off the heat after 8 – 10 minutes.

Drain the blacked spinach into a sieve and let it cool down to room temperature.

Meanwhile, in a large bowl add everything else except the green peas and cooking oil.

Once the spinach has cooled down add it to a food processor along with the boiled green peas and puree. Add very little water if needed. We don’t want a flowing consistency, just a very thick paste.

Pour this thick green puree in the bowl with the other ingredients and using clean hands mash and mix everything.

Place a wok or kadhai with cooking oil enough for frying over high heat.

While it heats, shape the kebabs with slightly greased hands.

Once the oil heats up properly, slide in the kebabs and deep-fry them to a nice brown color from both sides.

Tip: Before sliding kebabs in the hot oil, break off a little chunk of the kebab mixture and drop it in the oil. If it breaks and spreads, it means the mixture needs a little more binding. Add a little more corn-flour to the mixture and then try again.

Note: Do not add too much corn flour or else the kebabs will not be very soft. Boiled chana dal can also be used as a binding agent in these kebabs.

Transfer the fried kebabs to a plate lined with paper towels to soak the extra oil. Then arrange them in a serving dish and serve hot with green chutney.

Tip: To enhance the look of the kebabs, you could place half of a fried cashew nut on each kebab top.